Strawberry & Chocolate Cream Napoleons

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 Strawberry & Chocolate Cream Napoleons

This recipe would fall under the ‘what do you mean Valentine’s Day is today!’ dessert. It takes 20 minutes or less to make and it’s good. REAL GOOD.

I’m not gonna lie. I could eat puff pastry as is, fresh out of the oven. I love the stuff. It’s so buttery and flaky. YUM. But I take this a step further and fill these suckers with strawberries and chocolate whipped cream. Yes. Chocolate whipped cream. It’s divine. That’s why I put more on the top. That, and toasted almonds. Gordon liked drizzling chocolate sauce over the whole thing because he’s a choc-o-holic.

Now, originally I was going to post the recipe for a chocolate pie that sealed the deal and got Gordon to marry me. But, I’m saving that for Monday (Valentine’s day! Aww….precious 🙂 ) BECAUSE a lady named Debbie wanted a Diabetic friendly recipe. Debbie is the Mom of a friend and like a second mother to me, just like my Mom is a second mother for her kids. So when I saw she requested a diabetic free treat on my Facebook page of course I had to make something! {PS- if we aren’t friends on Facebook, head on over and say hi! Twitter too! :)} So this is what I came up with! Of course it’s adaptable and can be made with splenda or sugar, depending on your preference. But it’s sugar free! Holla! Hope you guys like this one! It’s pretty tasty!

Strawberry & Chocolate Cream Napoleons

servings 9 Napoleons


  • 1 sheet puff pastry thawed1/4 cup toasted slivered almonds2 cups sliced strawberrieschocolate syrup for drizzling {optional}
  • for the cream:3/4 cup heavy whipping cream1 tablespoon good quality cocoa powder siftedsplenda or sugar, to taste {for me, this depends on how sweet the strawberries are}1/2 teaspoon vanilla extract


  • Preheat oven to 400 degrees. Unfold puff pastry onto lightly floured board and cut into 9 equal squares. Place on lightly greased baking sheet and bake for 12-15 minutes.
  • While puff pastry is baking, pour cream into large bowl and start to whip. While whipping, slowly pour cocoa, splenda or sugar, and vanilla into bowl. Scrape sides and continue to whip until stiff peaks form.
  • To assemble, cut baked puffed pastry in half horizontally. Spoon chocolate cream onto bottom, top with strawberries and then other half of puff pastry. Top with more cream, toasted almonds and chocolate syrup, if desired.


Polaroid photo of granola bars

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